Select a pan several inches wider in diameter than the bowl with the egg yolks in it so that the bowl can spin freely. Fill pan with an inch or so of water and bring the water to a gentle simmer. Do not boil.

Place bowl of egg yolks and reduction liquid into pan of simmering water, rotating bowl quickly and whipping yolks briskly with a wire whisk

Very slowly at first, dribble in a few drops of the hot butter, whipping constantly. As the sauce emulsifies, continue to add the remaining butter, a little at a time, until all of it has been used and the sauce has thickened. The stainless steel bowl may have to be removed and then returned to the heat several times while the butter is being added to maintain the proper consistency.

Add 1 tablespoon of the reserved cooked herbs and pinches of pepper, nutmeg and salt If necessary, the sauce may be thinned by beating in a little warm water.

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